This Grilled Three Cheese Sausage Pizza is ready in less than 20 minutes using a no yeast crust and perfect when needing a quick meal!

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are excited to celebrate all things dairy. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you.

Today we’re talking cheeses. I had some leftover Cabot Cheese from some posts previously and decided this week was a good time to use it!

Cabot Cheese Co-op is made up of numerous family dairy farms. It’s a Co-op so that means each family has a stake in the business. What makes learning about the dairy and cheese business is learning which breeds of cattle are best for which finished products. In the dairy industry there are 6 different breeds and each of them play a different roll in our final products.

Lets talk about the Jersey breed. It’s a small breed, not the smallest of the dairy breeds, but not as popular as the Holstein. Jersey’s are known for their butterfat and protein which makes them excellent candidates for cheese makers… especially those who produce cheddar cheeses.

While we’re talking about making cheeses, the Guernsey produces slightly less milk volume than a Holstein, but has a much higher cheese yield and produces a deeper, richer yellow cheese color. I’m hoping to talk a little more about Guernsey’s tomorrow!

The Holstein is the most popular breed in the US where nearly 90% of the dairy farms raise Holsteins. Normally when one thinks about dairy, you picture a Holstein… those big, beautiful black and white spotted cows :)….. truth be told, they can even be red and white too! It’s much harder to find red and whites though. Even though the Holstein doesn’t produce the fattest milk, they play a huge factor in Cabot Cheese’s flavor…. and Holsteins produce the largest quantity of milk out of the six breeds… producing on average 90 pounds of milk per day during their lactation period. That’s almost 10 gallons of milk! Can you believe it? Got to love those moo cows!

Brown Swiss rounds out most common breeds of the six… even though you won’t find a lot of farms that have them. They’re one of the oldest breeds and also have the second highest protein levels in their milk! How cool, right?!

Now the other two breeds aren’t as popular. Granted there are still a few farms in the US that raise Ayshire and Milking Shorthorns… they’re just not quite as popular as the others. But just because they’re not as popular… doesn’t mean they don’t play their own roll in the dairy industry.

Ayshire above and Milking Shorthorn below.

So… now that I shared a little of my knowledge about the dairy breeds… tell me if you were to be a dairy farmer… which breed would you choose? I myself… I think I’d have to have a mixture of the Holstein (for their production), Jersey (for their butterfat and protein), and Guernsey (butterfat, protein and temperament).

While you think on that question… get the grilled fired up and enjoy yourself a quick pizza! 🙂

Be sure to have some company, like I do!

I honestly hadn’t made grilled pizza before, by my oh my it’s much easier than starting up the oven! I’ll probably forever make grilled pizza now!

Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop

Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.

Dublin Coddle. What is it you’re wondering? Dublin is obviously a town in Ireland (a place to which I want to visit) and coddle refers to something being gently cooked.

Have you ever heard of coddled eggs?

Okay, well yes. Just like those then.

This dish is traditionally made of leftover sausage, bacon, and potatoes to which there really isn’t a “follow-step-by-step” recipe for, but hey that’s where I come into play! There’s all sorts of Irish traditions that are consistent all around the country, but for this dish it’s more town focused, per-say… Given the name “Dublin”.

When I made this dish, I didn’t use leftovers. I also used polish sausages and browned them in a skillet first. Bacon, cut up in inch long pieces fried up crispy. Fresh large diced onions and potatoes. I mean we’re talking easy-peasy here.

Layer the ingredients in an oven proof pot with a lid (I used my awesome new 4 quart Rockcrok Dutch Oven that I won in a giveaway a few months ago from The Tasty Fork). Season with salt and pepper and add your broth.

Boom.

Ready for the oven to slow cook at 300*F until you’re ready to eat! {Give it a good 2 hours to slow cook}

When this was cooking in the oven… the house smelled absolutely wonderful. You know kind of like when you have an apple pie or something cinnamon in the oven you’re house smells amazing. Well, this smells just as good. By the time supper came around the smell had turned me into a starving marvin.

{{Yes, yes I know the picture doesn’t do this sausage, bacon and potato hot pot any justice, but trust me… it’s worth it to make}} Surprise your family and friends with this Dublin tradition on St. Patrick’s Day. Toss in these nontraditional Baileys Irish Peanut Butter Blossoms and everyone will love you!

I am a pasta lover.. I mean I can eat pasta All.The.Time!! Maybe that’s why my pants hate me lately?? Just gives me more reason to bust out my Insanity. But hey, I need to be doing that regardless… Work off these college pounds. BLAH!

Anyways…

Pasta is in the category of Comfort Foods for me. It’s my go-to dish that never fails. No matter what pasta shape, sauce or meat I put into it… it’s always a pleaser.

This Cheesy Sausage Pasta was no exception. It’s more of the…… “I ate the entire pot already? It can’t be gone! I. Want. More!!” type pasta. Leftovers in this house with this dish is a fight. First-come-first-serve on who gets out of class first to eat lunch. Luckily, the last time I made this I got out of class first!! 🙂

I mean I really can’t think of anything more to tell you to explain how damn delicious this dish is… just make the damn thing already so you’ll know for yourself 🙂 LOL… Am I getting a little snarky?? Ohh… I’m sorry! It’s getting late and been a busy week.

Besides doing chores and cutting firewood, I’ve been trying to unpack and clean the house (which is only like two boxes that have been unpacked) and actually I’m not completely moved back to good ol’ Iowa yet either. This weather that we’ve been having has really put a damper on a lot of things. Do you want to hear the list??